Veal Cutlets with Genoa salami

Preparation time 15 minutes

Total time: 35 minutes

Ingredients

1 tin (796 mL) Italian tomatoes, drained
30 mL (2 tbsp.) Compliments olive oil
2 garlic cloves, finely chopped
5 basil leaves
To taste, salt and pepper
4 milk-fed veal cutlets, about 120 g (1/4 lb.) each (or 8 smaller cutlets)
16 thin slices of Sensations by Compliments Genoa Salami
125 mL (1/2 cup) grated mozzarella cheese
75 mL (1/3 cup) romano cheese
To taste, chopped fresh basil,

Directions

In a bowl, crush tomatoes using a hand masher or scissors.
Heat 15 mL (1 tbsp.) of oil in a saucepan over medium heat. Add garlic and sauté for 1 minute. Add tomatoes and basil leaves. Simmer uncovered for 15 minutes or until sauce thickens. Salt and pepper to taste.
Heat remaining oil in a skillet over medium-high heat. Sear cutlets on each side. Place on roasting pan.
Distribute salami onto cutlets and cover with tomato sauce. Top with mozzarella and romano cheese. Place under the broiler for 2 minutes, or until cheese is melted and lightly browned. Sprinkle with chopped fresh basil.
Serve cutlets with broccoli and pasta with olive oil.

VARIATION:
Transform your cutlets into paupiettes. Place cutlets between two sheets of plastic wrap and flatten with a rolling pin. Season with salt and pepper on both sides. Distribute salami, mozzarella and romano cheese, and garnish with chopped basil.

Roll up cutlets and secure with a toothpick. Sear cutlets on all sides in an oiled ovenproof skillet. Cook in oven at 200°C (400°F) for 8 to 10 minutes. Serve paupiettes topped with tomato sauce.

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